On the side
I make this puree as a side every Thanksgiving. It compliments the meal perfectly.
Puree of Peas & Watercress
- 4 cups frozen peas
- 2 1-pound bunches of watercress, trimmed of all but top 3 inches, discarding stems
- 4 tablespoon unsalted butter, in small pieces
- 4 ounces crème fraiche
- 1/2 teaspoon ground white pepper
- 3/4 teaspoon sea salt
Bring a large saucepan of water to a boil. Add peas and watercress tops and cover saucepan, killing the heat. Let sit 5 minutes so that cress wilts.
Strain through colander, pressing gently to extrude excess water and add vegetables to food processor. Add butter, salt and pepper and process by pulsing. Stir in crème fraiche, taste and adjust seasoning. Serve hot.